Method

Spread cubed chunks of pumpkin and cauliflower florets on a baking tray rubbing them with a lightly greased hand of coconut oil. Roast until nicely done, say 50 mins, or until roasted, tossing as needed.
Optional….sautee cauliflower in ghee until soft and golden in a pan on the stove.

Briefly dry roast pinenuts in a clean dry pan over low heat, tossing until golden. Remove from the pan to cool. Sautee onions in a small amount of ghee.

Remove onion from the heat and bring all ingredients together, including paprika and sprinkling in celtic salt to taste.

To serve, drizzle with good quality pure olive oil. Accompany this salad with grilled wild caught fish…though a bowl of this is rather complete in itself. Enjoy.